Delicious and flavorful Oatmeal Chocolate Chip Cookies — crisp on the edges and a soft, chewy center with plenty of chocolate.
Love oatmeal raisin cookies? Swap the chips for raisins in this recipe! Or go for classic Oatmeal Cookies with no add-ins.
Oatmeal Chocolate Chip Cookies
Soft, chewy, buttery, and best of all, chocolatey—these Oatmeal Chocolate Chip Cookies are the absolute best! I don’t know if it makes me boring, but oatmeal cookies are hands down my favorite, and this recipe is the best. Plus, these cookies are very easy to make.
Read on for how to make them and a few quick tips for making these cookies absolutely perfect.
Ingredients
- Unsalted Butter: Make sure it’s at room temperature for easy mixing.
- Dark Brown Sugar & White Sugar: Gives these cookies a chewy consistency as well as a deeper molasses flavor. Don’t worry — light brown sugar also works!
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Eggs: Bind the ingredients together and add moisture.
- Cornstarch: This keeps the cookies nice and soft.
- Baking Soda: Make sure it’s fresh for best results.
- Salt: Even just a tiny bit makes such a difference bringing out the flavors.
- Old-Fashioned Oats: Avoid quick oats as they’ll make the cookies too soft. If you only have quick oats, this oatmeal creme pie recipe uses them!
- Flour: Spoon and level the flour to avoid adding too much.
- Milk Chocolate Chips: Reserve some to press into the tops of cookies for extra chocolatey goodness.
How To Make Oatmeal Chocolate Chip Cookies
- Cream: Beat butter, brown sugar, and white sugar until smooth.
- Mix: Add eggs and vanilla; blend well.
- Combine Dry: Stir in cornstarch, baking soda, salt, and oats. Mix in flour and fold in chocolate chips.
- Chill: Refrigerate dough for 1 hour. Let sit if too hard.
- Shape: Roll into balls and place on a lined baking sheet.
- Bake: Cook at 350°F for 8-11 minutes.
- Cool & Enjoy: Cool slightly, press in extra chocolate chips, and add salt if desired.
Tips For Success
- Measure Flour: Spoon flour into the cup and level it off with a knife. Avoid scooping to prevent packing.
- Under-Bake: Bake slightly less for soft, chewy cookies. Over-baking makes them dry and less flavorful.
- Use a Food Scale: For even-sized cookies, weigh the dough balls.
- Add Chocolate Chips: Press extra chocolate chips on top after baking for added chocolate and a nicer look.
Storage
Leftovers?
Baked cookies last about 1 week at room temperature in an airtight container.
Can I Freeze Oatmeal Chocolate Chip Cookies?
To freeze baked cookies: Cool completely, freeze on a baking sheet, then store in freezer bags with parchment paper between layers. Freeze for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.
More Amazing Cookie Recipes
- The Best Snickerdoodle Cookies with all 5-star reviews
- Brown Sugar Cookies without the chocolate chips
- Soft and Chewy Peanut Butter Cookies
- Thumbprint Cookies filled with raspberry
- Viral Edible Cookie Dough
Oatmeal Chocolate Chip Cookies
Delicious and flavorful Oatmeal Chocolate Chip Cookies — crisp on the edges with a soft, chewy center with plenty of chocolate.
Ingredients
- 1 cup (equivalent of 16 tablespoons) unsalted butter, at room temperature
- 1 cup dark brown sugar, packed (light brown sugar works)
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- scant 1 teaspoon salt (I use fine sea salt)
- 3 cups old-fashioned oats, not quick oats
- 1 and 1/2 cups white all-purpose flour, when you measure make sure to spoon and level
- 1 and 1/2 cups milk chocolate chips, separated*
- Optional: Fleur de Sel French Sea Salt (if you like salty sweet!)
Instructions
- In a large bowl, add the ROOM TEMPERATURE (not melted or softened) butter, brown sugar, and white sugar. Beat until smooth and creamy, about 2-3 minutes. Add the eggs and vanilla extract and beat until combined, scraping the sides as needed.
- On top of the wet ingredients, add the cornstarch, baking soda, salt, and old-fashioned oats. Beat to combine. Once ingredients are combined, add in the flour (make sure to spoon and level this measurement!) Mix until JUST combined being careful to not over-beat the mixture. Using a spatula, fold in 1 cup of the chocolate chips.
- The dough is quite sticky — don't worry–the oats will absorb the wetness of the dough and become thicker as it chills. Cover and chill the oatmeal dough for an hour. (If you chill longer than a few hours, let the dough sit at room temperature for 15-20 minutes before trying to roll dough balls — it gets hard!)
- Preheat the oven to 350 degrees F. Line your sheet pans with a silpat liner or parchment paper.
- Roll cookie dough balls (if you have a food scale — 1.7 ounces). Roll the balls higher rather than wider (see photos) and place on the prepared sheet pan. Bake 8-11 minutes watching the cookies carefully near the end of baking. Err for slightly under-baking to keep these cookies soft and chewy! They might look a tiny wet in the center, but will harden as they cool!
- Let the cookies stand on the cookie sheet for a few minutes before removing from the sheet pan. Take reserved chips and press into the tops of the cookies — this ensures you get chocolate in every bite and they look pretty! If you like salted cookies, add a tiny sprinkle of sea salt to your cookies! (Totally optional!)
Video
Recipe Notes
*We LOVE Ghirardelli or Guittard milk chocolate chips in these cookies, but use your favorite type of chocolate chip (semi-sweet or dark). To use raisins, soak the raisins in hot water for 10 minutes, drain and thoroughly dry, and then add to these cookies in place of the chips.
Nutrition
Serving: 1serving | Calories: 303kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 184mg | Potassium: 118mg | Fiber: 1g | Sugar: 24g | Vitamin A: 323IU | Calcium: 32mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Oatmeal Chocolate Chip Cookie Recipe highly adapted from AllRecipes.
Just made these….. The BEST recipe I’ve ever used. This may be the perfect cookie!
Yay!! So thrilled to hear that! Thanks Pete 🙂
Omg! I’m blown away. These are the best chocolate chip cookies I’ve ever made. EVER. Loved your directions and I’m so thankful I stumbled upon you and your cookie wisdom! Thank you, thank you!!
Got so excited I forgot to post my 5 star rating! ? Thank you again!!
Awe thank you Kayla!! So glad these were a hit 🙂
Made them today and they’re yum thanks Chelsea!
So happy to hear it! Thanks Karen 🙂
I made both the Oatmeal, and the Chocolate Chip Versions and my family absolutely devoured and loved these cookies!
Your precise measuring tips helped a lot, as did refrigerating before cooking them, plumping up the raisins in hot water was genius (they were delicious), the Ghirardelli chocolate chips were sooo good. I did under bake them to keep them chewy :). No cinnamon was needed the flavor was perfect without it.
My only suggestion is to Print and Immediately bookmark this recipe, so you don’t spend hours searching the internet looking for it when your family has a craving for these delicious Oatmeal Cookies !!
Awe LOVE hearing this!! Thanks so much Mary 🙂
Since kindergarten I have baked chocolate chip cookies for my daughter on the first day of school. This year she has headed off to college and my husband and I are headed down for bid day. With the start of school following up next week I can continue our tradition. These are the best ones I have ever made. I know she will live them and have a little piece of home in her new dorm room. Thanks so much!!!
Just a side note. I have stated using organic sugar and it really enhances all of my baking plus I used the new Nestles 3 ingredient semi sweet chocolate chips…delish!
I am seriously so flattered by this! Also what a sweet tradition, I’m totally going to have to implement this with my kids! Thanks so much for your comment! 🙂
Thanks for the recipe! i’ve tried to make it with a little bit less sugar! It tastes sooooo delicious! although they dont come out really flat but still good !! ^^
Wow! These are just what I was looking for to satisfy my sweet tooth! Yum!
These are my faaaaaaavorite cookies! The sprinkle of salt on them is perfect.
My family loves these cookies! Best ever!
These are delicious! I always love finding new cookie recipes to make with my girls!
Idk what I did wrong. I even spooned flour into the measuring cup and leveled it off and the dough was very thick and crumbly and the cookies came out as balls. I only made some and froze the rest. Hopefully, they will turn out correctly after baking the frozen ones.
Did you use old fashioned oats?